양식산 넙치의 백화현상에 따른 아미노산 조성의 비교

서지정보

ㆍ발행기관 : 한국식품영양학회 ㆍ수록지정보 : 한국식품영양학회지 / 12권 / 5호
ㆍ저자명 : 안용근, 신철승, 이종은

한국어 초록

양식산 넙치의 백화현상에 따른 아미노산의 비교는 넙치의 정상 표피에는 백화 표피보다 함황 아미노산 의 함량이 2배나 많게 나타났으며, 구체적으로 살펴보면 티로신은 24배, 메티오닌은 26배, 페닐알라닌은 1.6배나 많은 함량의 차이를 보이고 있었으며, 유리아미 노산으로는 포스포세린과 포스포-에탄올아민이 다소 많았다. 백화현상에서 부족된, 멜라닌 색소 형성의 중간대사 기질로써 페놀설 아미노산과 함황 아미노산의 함량의 차이에 의한 것이라고 생각되어진다.

영어 초록

Albinism is a phenomenon that color of the body surface is changed to white or faint brown from the specific color to the species by difficiency of pigments due to mutation or disease. This study was undertaken to investigate the experimental basis on the appearance of albinism in cultured flounder, Paralichthys olivaceus. The skin and muscle, from the normal and albinic flounder, were used by measuring contents of amino acid, free amino acid. The results were summarized as follows Contents of amino acid in the skin and muscle are different from normal and albinic flounder. Phenolic and sulfuric amino acids in the skin of normal flounder were 2 times those of albinic ones. Especially, tyrosine contents of the skin in normal flounder were 24 times higher than those. Methionine was 26 times higher than those. Phenylalanine was 1.6 times higher. In free amino acid, phosphoserine and phosphoethanolamine were a little higher than that ones. The melanin formation of the skin in flounder was affected by substrates such as Phenolic amino acid, and cofactor such as sulfuric amino acid.

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